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Main cultivation techniques for chicory (Cichorium intybus) as forage
[Land preparation and fertilization] Because chicory seeds are tiny (1000-seed weight 0.96 grams), on the basis of deep ploughing the soil surface should be fine and level; while ploughing the land, apply sufficient farmyard manure at 2500-3000 kg per mu. [Sowing] ① Sowing time: chicory is perennial, so sowing time is not limited by season; generally it can be sown from April to October, and can be sown at any temperature above 5°C. ② Sowing rate: chicory seeds are tiny; the sowing rate for direct sowing is generally 400-500 grams per mu, and for raising seedlings
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Detailed Explanation of the Forcing Cultivation Techniques for Chicory (Softening Type)
After the root plants are harvested, it is best to subject them to a certain period of low-temperature treatment before forcing cultivation. The duration of low-temperature treatment varies by variety: early-maturing varieties can be treated for a shorter time, while late-maturing varieties should be treated for a longer time, so that tighter chicons can be formed. The methods of forcing cultivation are quite flexible and can be broadly divided into soil culture and water culture. Soil culture is a relatively traditional cultivation method and can be carried out by digging trenches in the ground inside a plastic tunnel or greenhouse. Its characteristics are low cost and simple operation, but the biggest drawback is that the chicons formed are not clean. Water
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Detailed Explanation of the Cultivation Seasons and Cultivation Methods of Radicchio (Red Chicory)
1) Open-field autumn cultivation. The main cultivation method for radicchio is: in the Beijing area, sowing is generally done in mid-to-late June, transplanting in mid-to-late July, and harvesting can be done successively in October. 2) Cultivation in cool summer regions: to meet year-round supply, cultivation can be done in summer in high mountain areas above 300 m. 3) Winter cultivation in solar greenhouses: sow in August, transplant in September, and harvest around the Spring Festival.
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Detailed Explanation of the Forcing Cultivation Techniques for Softening-Type Chicory
After the roots are harvested, it is best to subject them to a period of low-temperature treatment before carrying out forcing cultivation. The duration of the low-temperature treatment varies by variety; early-maturing varieties can be treated for a shorter time, while late-maturing varieties should be treated for a longer time, so that tighter chicons can be formed. The methods of forcing cultivation are quite flexible and can be broadly divided into the soil culture method and the water culture method. The soil culture method is a relatively traditional cultivation method and can be carried out by digging trenches in the ground inside plastic tunnels or greenhouses. Its characteristics are low cost and simple operation, but the fact that the chicons formed are not clean is its greatest drawback. The water culture method requires specialized
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Problems and Countermeasures in Winter Forcing Cultivation of Witloof Chicory
Witloof chicory, also known as Belgian endive, chicory witloof and French bitter chicory, is a biennial or perennial herbaceous plant of the Asteraceae family, grown for the chicons produced by forcing the fleshy roots after harvest. The chicons of witloof chicory are cream-colored, slightly bitter with a sweet note, extremely crisp and tender, and can be eaten raw or made into a delicious, appetizing salad. In particular, the chicons contain bitter compounds not found in ordinary vegetables, such as aesculin, lactucin, lactucopicrin and intybin, which have liver-protecting and bile-promoting health benefits, making it a aristocratic vegetable,,.
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Detailed Explanation of Field Cultivation Techniques for Witloof Chicory
(1) Variety selection. At present, China's witloof chicory varieties are relatively backward compared with those from abroad. Domestic varieties are few and cheap, so when not cultivating for high quality, domestic varieties can be chosen. Foreign varieties are expensive and numerous, but each variety has different characteristics. If it is a new variety, it must be successfully trial-planted before large-scale planting. (2) Seed preparation. The thousand-grain weight of chicory seeds is 1.2-1.5 grams. The germination rate of witloof white chicory seeds should be above 80%. For direct seeding, use 150 grams of seed; for seedling raising, use 30 grams. Chicory seeds under general conditions
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Detailed Explanation of Key Cultivation Techniques for Radicchio (Red Chicory)
1) Varieties. Radicchio has many varieties in Europe, and their colors and shapes vary greatly. We have introduced conventional varieties and F1 hybrid varieties from the Netherlands and France, but have not yet selected a variety suitable for spring and summer cultivation, and the seed purity is poor, which greatly affects yield. Through trial planting, Beacon from Bejo in the Netherlands performed somewhat better. The Beacon variety grows relatively uniformly, with green outer leaves, red round heads, white leaf veins, and an attractive head shape, and it has a certain tolerance to bolting. 2) Land preparation, fertilization,
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Key Cultivation Techniques for Chicory (Bitter Chicory)
Chicory, also known as wild bitter chicory, French bitter chicory, etc., is a biennial to perennial plant of the Asteraceae family. It is currently cultivated worldwide, especially in France and Italy in Europe, where it is most widely grown, and is an important salad vegetable in Europe. It is divided into the loose-leaf type used exclusively for blanching, and the red heading type and the bell-shaped heading type that do not require blanching and are used for consumption. Among them, more than half are grown for blanching; the creamy white tender buds formed by blanching, also known as French bitter chicory, have an excellent flavor; while the red heading chicory that does not require blanching has red-marbled leaf flesh and veins, and is unique as a salad vegetable.
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